Rule of Thirds’ Salmon and Cheese Mazeman
Acme
Two of Greenpoint’s greatest culinary locations are teaming up this weekend for a limited-run collaboration dish highlighting the meals their recognized for.
Rule of Thirds is teaming up with Brooklyn neighbor Acme Smoked Fish for a specialty ramen that includes Acme’s new Togarashi Smoked Salmon. The salmon is rubbed with a particular customized togarashi mix, with peppery spice, citrus, ringer, umami and seafood, that accent smoked salmon naturally. Beforehand solely out there at Acme’s fish fridays, when buyers line up exterior the smoked fish store to purchase wholesale merchandise, this specialty smoked salmon will now be out there to retail buyers as effectively.
And to rejoice, ramen! The brothless Salmon and Cheese Mazeman will probably be out there for one weekend solely, beginning Friday, March 25 and operating by Sunday, March 27. A Japanese riff on a bagel with cream cheese and lox, this noodle dish by Chef JT Vuong is made with a creamy camembert cheese sauce, shiso, candy soy, pickled onion and crisp nori served over noodles.
The dish, in all its creamy, savory, salty goodness could spark some reminiscences for longtime Brooklyn ramen followers. Yuji Ramen’s authentic salmon and cheese mazemen, first discovered at Smorgasburg a decade in the past, when Chef Vuong developed the recipe with cream cheese and lemon. Since, the bagel-inspired idea has undergone a number of tweaks and upgrades, and is now presently out there for a restricted time solely, that means nostalgic noodle loving New Yorkers higher e book a seat on the restaurant earlier than the particular dish disappears. The particular ramen is $21 and will probably be dine-in solely (no takeout). Outside seating is on the market.
Rule of Thirds (171 Baker St.) opened in 2019 is true across the nook from Acme’s headquarters, the place the household enterprise has been a Brooklyn staple since 1906. Rule of Thirds additionally just lately opened an on-site liquor retailer, Bin Bin Sake, specializing in sake (a few of which is brewed domestically in Brooklyn) and Japanese spirits.
